Chicken Noodle Soup

By charlotteh371

Ingredients

• 1 Chicken (5- 5 1/2 pounds), whole roaster chicken
• 16 cups water
• 1 large yellow onion, quartered
• 4 carrots, each cut into 4 pieces
• 3 celery stalks, including some tops, cup up
• 3 cloves garlic, halved
• 1 tsp. dried basil
• 1/2 tsp. dried parsley
• 1/4 tsp. dried thyme leaves
• 1 1/2 tsp. salt
• 1 1/2 tsp. whole black peppercorns
• 1 1/2 bay leaves
• 1 pkg. egg noodles

Preparation

Step 1

In a large pot, combine whole chicken, water, vegetables, and garlic. Bring to a boil. Skim off fat. Add parsley, basil, thyme, salt, peppercorns, and bay leaf. Reduce heat to medium-low, and simmer, until chicken is very tender,
1 ½ – 2 hours. Remove chicken to a plate to cool. Drain stock into a bowl and cut up vegetables. I discard the peppercorns, garlic and half of the onions. Put stock and vegetables back in large pot.

Remove skin and bones from chicken, break or cut into bite size pieces and add to pot. Heat on low to warm through.

I boil the noodles separately and add to each individual bowl. Taste for seasoning.